Chicken Fried Steak with Cream Gravy

Recipe courtesy Tom Perini, Perini Ranch Steakhouse
Show: Food(ography) Episode: Campfires & Cowboys

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Average Rating:

Total Reviews: 5

Showing 1-5 of 5

Sort by:

Newest
  • on May 19, 2014

    Flag

    For a more crispy steak, put one part corn starch for every two parts flour. This will give it some extra crunch. Also add a 1/2 teaspoon granulated garlic powder and buttermilk instead of regular, gives it a nice kick.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 23, 2013

    Flag

    yummo! I am not a cook. This was super easy. My husband helped me. He is the cook in our family. It is nice to know that if he is not able to cook, I can do it. Great recipe!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 13, 2013

    Flag

    - You an also use cube steak, which works nicely. (Round steak that has been tenderized by the butcher.

    Tip: Make sure the steaks are dry before putting them into the batter. I drain it oboth sides, on a plate/paper towels a few hours before making them. If you use undrained meat the breading will become soggy on the inside while cooking and ultimately will fall off. A good chicken fried steak has a crispy breading.

    For cream gravy here in West Texas we use butter/margarine mixed with flour to make a roux paste, then whisk in half chicken broth and an equal amount of half and half.


    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 15, 2012

    Flag

    Good recipe, but instead of $9.50/lb Rib Eye, I use a $3.99/lb Round Steak and use the mallet to tenderize it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 08, 2012

    Flag

    I love to cook this. Check out my video.
    watch on yuotube UtDw2ihDMz0

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.